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Nominerad till Årets segelbåt 2015 i Storbåt/lyx-klassen Det franska Jeanneauvarvets bidrag i storbåtsklassen är en mäktig seglare med inriktning på behagligt seglarliv. Denna eleganta bjässe på 13,9 ton bjuder på linjer med flyt ritade av yachtdesignern Philippe Briand. Breda skarndäck, indragna vant, stor sittbrunn och intagande stil invändigt hör till båtens trumfkort. Testades i kuling på Bohuskusten. Rösta på Publikens segelbåt på www.sittbrunnen.se

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Veleggiata invernale in laguna di #Venezia. Partendo dall'isola di San Giorgio Maggiore, passando davanti a Piazza San Marco per poi ormeggiare all'Isola della Certosa. video di ilmondocapovolto

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If you liked this video, give it a thumbs up and share it with your friends. 👍 Follow us on Instagram: https://www.instagram.com/dinghyracingchannel/ Join our Facebook community: https://www.facebook.com/DinghyRacingChannel/ Website: http://www.rya.org.uk Subscribe to the Dinghy Racing Channel: https://youtube.com/dinghyracingchannel?sub_confirmation=1 Want to get out on the water? Start your adventure: www.rya.org.uk/go/startboating

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I literally haven’t done any meal prepping since we moved onto Blu, mostly because my kitchen (galley) is right beside my office 😄 But since we’re doing a multi-day sail and I have been KNOWN to get a little seasick, I wanted to prep as much as I could before taking off. Also watching my clients do it every Sunday gets me pretty inspired to be more in control of what I eat! Here’s what I made: Creamy White Mushroom Pasta (recipe below) Tofu & Red Lentil Chili Greek Chickpea Salad Healthy Apple Crumble Iced Coffee (I don’t like regular coffee while sailing for some reason?) Here’s what I prepped: Pineapple chunks Lettuce for salads Cabbage & cilantro Creamy White Mushroom Pasta 1 lb pasta (I used shells) 2 tbsp butter 2-3 tbsp flour 1/3 cup milk (more if you need) 1/3 cup parm (more if you need) 1 package of mushrooms 1 white onion 1/4 cup sun-dried tomatoes Protein of choice (I did shrimp) Boil the pasta according to package instructions. In a large pan, melt the butter and add the mushrooms and onion. Saute until it cooks down. Add the flour and stir until combined. Add 1/3 of the the milk and stir. Add 1/3 of the parm and stir. Continue until all the milk and parm is combined and creamy. If you need more sauce, continue to add a little bit of butter and more milk/parm until you reach you desired amount. Add the sun-dried tomatoes and combine with the pasta and ENJOY THE HEAVEN ON EARTH THAT IS THIS DISH. Oh ya and add your protein lol.

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gör i ordning i båten för sjösättning

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